Directions

Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 13 x 9 casserole dish lined with foil. (For easy removal of the bars, leave an inch or two of foil hanging over the ends of the dish.)

Bake at 350°F for 6 to 8 minutes until golden and set. Cool.

While the crust cools, beat the cream cheese in a mixing bowl until creamy. Add sugar, lime juice, and vanilla. Beat an additional 3 minutes. Beat in the eggs until combined. Pour on top of cooled crust.

Bake at 350°F for 25 to 30 minutes, until edges are lightly browned and filling is set. It will firm up as it cools. Cool on a wire rack and then move to the refrigerator for at least 1 hour before cutting.

Shortly before cutting the bars, combine sugar, water, and lime juice in a small pot. Heat to boiling over medium-high heat. Cook until slightly thick and syrupy, stirring often. Remove from heat and stir in kiwi pieces.

Remove the bars from the casserole dish and cut into squares. Garnish each square with a spoonful of the kiwi. Serve and enjoy. Store leftovers in the fridge.

Nutrition Facts

Calories 536

Calories from Fat 308 (57%)

(54%)Total Fat 35g

(102%)Saturated Fat 20g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

(49%)Cholesterol 146mg

(16%)Sodium 395mg

(6%)Potassium 213mg

Total Carbohydrate 51g

(6%)Dietary Fiber 1g

Sugars 38g

Sugar Alcohols 0g

(16%)Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.